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Decadent Baileys Chocolate Mousse Pots with Whipped Cream

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A rich and velvety chocolate mousse infused with Baileys Irish Cream, topped with light whipped cream. This easy homemade dessert is perfect for special occasions or a cozy night in.

Ingredients

Scale
  • 6 oz (170 g) dark chocolate (semi-sweet)
  • 1 ½ cups (360 ml) heavy cream, divided (1 cup for mousse, ½ cup for whipping)
  • ⅓ cup (80 ml) Baileys Irish Cream
  • 2 tablespoons (25 g) granulated sugar
  • 3 large egg whites (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Chop the dark chocolate into small pieces and melt it in a heatproof bowl over simmering water (double boiler) or microwave in 30-second intervals, stirring between each, until smooth and glossy. Set aside to cool slightly (about 5 minutes).
  2. In a chilled bowl, whip 1 cup (240 ml) of heavy cream with 1 tablespoon (12 g) of sugar and vanilla extract until soft peaks form. Set aside.
  3. In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (1 tablespoon/13 g) and beat until stiff peaks form. This step is optional.
  4. Stir the Baileys Irish Cream into the melted chocolate gently but thoroughly.
  5. Fold about one-third of the whipped cream into the chocolate mixture gently using a rubber spatula to lighten it, then fold in the remaining cream carefully to maintain the airy texture.
  6. If using, fold the whipped egg whites into the mixture in batches, being careful not to deflate the mousse.
  7. Spoon the mousse evenly into 4-6 small pots or ramekins and smooth the tops.
  8. Refrigerate the mousse pots for at least 2 hours, preferably 4, to set properly.
  9. Just before serving, whip the remaining ½ cup (120 ml) of heavy cream with a teaspoon of sugar until soft peaks form. Dollop or pipe the cream onto each mousse pot.
  10. Optionally garnish with chocolate shavings, cocoa powder, or a dusting of cinnamon. Serve chilled.

Notes

Avoid overheating chocolate to prevent seizing. Use cold cream for better whipping. Fold gently to keep mousse airy. Egg whites are optional for lighter texture. Chill mousse for at least 2 hours for best results. For dairy-free or vegan versions, substitute coconut cream and dairy-free chocolate, and use aquafaba instead of egg whites.

Nutrition

Keywords: Baileys, chocolate mousse, easy dessert, homemade dessert, whipped cream, chocolate dessert, mousse pots, quick dessert

Find it online: https://emmayum.com/decadent-baileys-chocolate-mousse-pots-recipe-easy-homemade-dessert-with-whipped-cream/